Sunday, October 23, 2011

Greek Inspired Turkey Breast

Think Santorini or Crete. Tastes of tomatoes, olives, garlic and oregano. You can add lots of flavor to a turkey breast by combining these ingredients and letting them simmer in your slow cooker until dinner. You may not be in the Mediterranean, but you can eat like you are there.

1 (4-pound) frozen turkey breast, thawed and cleaned
1 onion, chopped in large pieces
2 cloves garlic, chopped
1-2 tablespoons of fresh lemon juice
¼ - ½ cup sun-dried tomatoes
½ cup pitted olives (a mixture of olives adds more flavor)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon of sea salt
¼ teaspoon black pepper
½ cup chicken broth
Arrowroot powder (for gravy)

Place the turkey in the slow cooker. Add next 9 ingredients. Pour chicken broth over the top of the turkey. Roast on low for 7-8 hours. Remove turkey breast to a platter.

To make gravy:
Strain the juices from the turkey through a sieve, into a pot. Put the vegetables from the sieve onto the plate with the turkey.

Heat the juices to medium on the stove and cook for several minutes.

Mix some arrowroot powder (about ¼ cup) with water and stir together. Pour into the juices and stir. Cook until thickened. (It may be necessary to add a little more powder.)

Serve over slices of the turkey.

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